Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system

Food Research International

Volumn 44, Issue 6, 2011, Pages 1642-1648

  Pataro, G ^a   Munoz A ^b   Palgan, I ^b   Noci, F ^b   Ferrari, G ^a   Lyng, J G ^b  

^a UNIVERSITY OF SALERNO   (Italy)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Absorption coefficient; Escherichia coli; Fruit juices; Listeria innocua; Pulsed light; Sublethal injury

Indexed keywords

ABSORBANCES; ABSORPTION COEFFICIENTS; ABSORPTION PROPERTY; BACTERIAL INACTIVATION; BACTERIAL STRAINS; CONSTANT FREQUENCY; CONTINUOUS FLOWS; E. COLI; LABORATORY SCALE; LETHAL EFFECTS; LIQUID FOOD; LISTERIA INNOCUA; MEMBRANE DAMAGE; MICROBIAL REDUCTION; ORANGE JUICE; PULSED LIGHT; SUBLETHAL INJURY;

ABSORPTION; BACTERIA; DAMAGE DETECTION; ESCHERICHIA COLI; FRUIT JUICES; FRUITS;

BACTERIOLOGY;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA INNOCUA; MALUS X DOMESTICA; NEGIBACTERIA; POSIBACTERIA;

EID: 80955181162     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.04.048     Document Type: Article

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